English Ver.

すはまだんご

Suhama Dango

“Suhama Dango” is a traditional sweet in Kyoto that is small, cute, and very colorful, when eaten it has a sweet taste and a roasted smell. It is not made with sticky rice, but soy bean powder and starch syrup. The roasted flavor comes from the soy bean powder.
It definitely goes with many Japanese teas such as green tea, green powdered tea, and roasted green tea, but actually even with black coffee. If stored in a cold place, they can be okay to eat for two weeks. Although it is not a high-quality product made with soy bean flour called “Kinako”, sugar and starch syrup, it is popular because of its elegant flavor and smell, and its cute look.

京都のお菓子「すはまだんご」は、
小さくて可愛らしく彩りがきれいで、
食べると甘くて香ばしい風味がします。

餅米ではなく、きな粉と水飴を練って作られています。
香ばしさはきな粉の香りです。
煎茶や抹茶、ほうじ茶などの日本茶に合うのは
もちろんですが、
意外とブラックコーヒーにも合います。
涼しいところに置くと2週間ほど日持ちします。
原料は大豆から作ったきな粉と砂糖や水飴なので
高級素材ではないのですが、
上品な味と香り、可愛らしい見た目で人気です。

Myau Myau

Myau Myau

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Demetri

Demetri

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